Nov 18, 2013

Whole wheat pasta baked in the oven with a quick pumpkin sauce
made with bacon, shallots, pecorino cheese and a touch of rosemary then topped with mozzarella cheese. This is such a great Fall dish and my husband loved how it turned out!

I'm really excited to share this pasta dish, because I finally found a brand of whole wheat pasta that me and my family actually likes. Even my husband couldn't believe it was whole wheat and thought they had to be lying. The brand is Delallo, and I honestly can't say enough good things about them.

It's definitely more of a high end pasta in price, but for me good pasta is worth paying more for. Not only is their pasta 100% whole grain, it's also organic and cut with bronze plates which is always my favorite kind of pasta. But what really gets me excited is they sell their whole wheat pasta in every pasta shape you can think of, from standard spaghetti, linguini and penne, to the more exotic shapes like orecchiette, gemelli and fusilli bucati just to name a few. I found a few of those shapes in my local supermarket, but you can also buy them on their website.

Back to this pasta dish, I wanted to make this quick so I opted for canned pumpkin. But you can make your own homemade pumpkin puree which in my opinion always tastes best! You could also use butternut squash in place of pumpkin if you wish and if you're eating gluten free you can certainly use brown rice pasta.

Canned pumpkin really has no taste, so I added flavor my sauteeing some bacon and shallots, then I added a little fresh rosemary and Pecorino Romano to mimick a pumpkin pasta gnocchi dish I love ordering out, then thinned it out with some chicken broth. My husband just happened to walk in the door when it was ready, and I love getting his opinion because he's brutally honest – and he loved it and even went back for seconds.

I made this with spaghetti squash last night and it was delicious and had a nice texture! I added 2 extra strips of bacon (4 total) since I took out the pasta. I actually had a serving and a half to fill me up but I had also just come from the gym. I may try adding chicken to it next time.

Looks delish... going on next week's menu! Do you think that turkey bacon would work okay? Also: I've had great luck with Trader Joe's whole wheat pasta. It's also 100% whole grain and organic, but without the premium price. And it tastes a lot lighter than most whole wheat pastas I've tried (though I admit that Delallo is new to me.)

DeLallo's was founded as a tiny marketplace grocery store about 10 minutes from where I grew up in Western Pa. They were *the* place to go for Italian groceries, and their pasta sauce is still the only one that (to me) can compare to homemade- try their oils as well, so good! Oddly enough, I've never tried their whole wheat pasta because I have always hated other brands. Thanks for the recipe. I just can't stop trying all of them on this website!

Delallo's started out as an Italian store in Jennette, PA (where I grew up). The store is still there and I always make a point to go there when I come home. They have a bakery that is great!.. If you ever get to come to the Pittsbugh/Jennette area it's worth a stop.

I made this last night, it was really good! The recipe didn't mention when to add the rosemary, so I just added it to the sauce while it was simmering.

It's definitely best right out of the oven, the sauce and cheese dried up a bit the cooler that the dish got. I was practicing my WW routine of putting down my fork and taking a sip of water between bites, so the pasta was room temp by the end. Still delish and filling though!

I made this last night, followed the recipe to a T (with the exception of adding a little kick with red pepper flakes), and it is incredibly good. I just ate some leftovers for lunch, and it warms up very well!

OMG !!!! I seriously could NOT stop picking at this when it came out of the oven and by the time I did stop I had a whole serving! Oh, and I completely forgot the rosemary but I suppose I will just have to make this again! This was GREAT!

I am so excited that other people are beginning to have access to Delallo pastas and stuff. They started as a little italian store in my hometown (Jeannette - near Pittsburgh PA) and they always had the most wonderful stuff. Friends who had moved used to beg for boxes of Delallo sausages and cheeses.

This was amazing! I have yet to find a recipe of yours that we didn't like! Thank you for sharing all your recipes so I can easily prepare healthy meals for my family! You are my go to site when planning my meals :)

Oh my.. I just have to thank you for giving me inspiration with this recipe!After being a pumpkin puree newbie and after a failed experiment with pumpkin oatmeal, I was stuck with over half a can of the puree. Most of the recipes I found were for deserts, until I stumbled upon yours. It seemed so simple, so I did a few tweaks (mainly adapted it as a noodle/spaghetti sauce base where canned tomatoes were replaced with pumpkin puree). It was soooo good and creamy!! Will definitely do something similar in the future!So thank you, and I look forward to trying more of your recipes in the future.

Oh my.. I just have to thank you for giving me inspiration with this recipe!After being a pumpkin puree newbie and after a failed experiment with pumpkin oatmeal, I was stuck with over half a can of the puree. Most of the recipes I found were for deserts, until I stumbled upon yours. It seemed so simple, so I did a few tweaks (mainly adapted it as a noodle/spaghetti sauce base where canned tomatoes were replaced with pumpkin puree). It was soooo good and creamy!! Will definitely do something similar in the future!So thank you, and I look forward to trying more of your recipes in the future.

I love everything pumpkin and all pastas. This looks so good. I love your site and check it regularly - so I was pleasantly surprised to see Delallo's pasta, because Delallo's is in my hometown in Pennsylvania! Everything they make is wonderful!

I'm really excited to share this pasta dish, because I finally found a brand of whole wheat pasta. Easy to make, very tasty! We at www.sonomafarm.com selling Ricotta Cheese Pasta with Kalamata Olives and Blood Orange Olive Oil.

Yum! Yum! This is so good! I've made this several times and change it a little bit each time. My variation favorite so far is using fresh pumpkin, smoked pancetta, a bit of low-fat cream cheese in place of some of the pecorino and a nice spicy peperoncino cheese I get here in Italy instead of the mozzarella. This is also really good just on the stovetop--so creamy and delicious! My husband loves it too and can't believe that it's slimmed down at all.

I'm going to try this tonight! After trying three different stores however, I'm convinced pecorino romano cheese does not exist. At least not in central Minnesota. Therefore, I'm substituting regular shredded romano and grated parmesan reggiano.

This was amazing. My boyfriend and I both were not sure how we would like the pumpkin in it, but we are headed for vacation and wanted a quick dinner the night before. It tasted delicious!! HIGHLY recommend!

This is amazing! I made it yesterday. My husband and I didn't even make it to the table to eat lol we stood at the counter and devoured this thank you for this recipe! The only thing I changed was adding chicken instead of bacon and a dash of cinnamon and nutmeg. It was so yummy

This was my first pumpkin dish ever. I LOVE IT! The texture of the pumpkin puree and the flavor of bacon and shallots. Yummi! Even my hubby gave it a try. He doesn´t like pumpkin, bc it is too sweet, but that recipe was okay for him. I will make that again!Thanks from Berlin/Germany

Made this tonight for dinners for the week!! Added turkey to it for protein, but also kept in the bacon! (who takes out bacon!?) My calories were upped to about 500 a serving, but with the turkey that also upped the protein to over 30g, so that's a whole meal! :)

Love you recipes! I did this one the other night and it tasted wonderful but the sauce came out really thick more pasty than saucy. I am not sure if it was supposed to be that thick or not? Should I try using more chicken broth next time?